CRIS Current Research Information System

PARPINELLO, GIUSEPPINA PAOLA
 Distribuzione geografica
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Continente #
AS - Asia 9.910
NA - Nord America 9.374
EU - Europa 8.770
AF - Africa 658
SA - Sud America 592
OC - Oceania 43
Continente sconosciuto - Info sul continente non disponibili 25
Totale 29.372
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Nazione #
US - Stati Uniti d'America 9.225
CN - Cina 3.204
SG - Singapore 2.603
IT - Italia 2.503
GB - Regno Unito 2.184
VN - Vietnam 1.907
DE - Germania 849
FR - Francia 625
SE - Svezia 580
HK - Hong Kong 571
IN - India 504
BR - Brasile 395
RU - Federazione Russa 393
KR - Corea 292
UA - Ucraina 287
IE - Irlanda 253
JP - Giappone 188
NL - Olanda 187
TG - Togo 176
ZA - Sudafrica 171
CI - Costa d'Avorio 169
CH - Svizzera 129
FI - Finlandia 128
EE - Estonia 115
BG - Bulgaria 102
CA - Canada 90
ID - Indonesia 81
ES - Italia 80
TR - Turchia 74
AR - Argentina 68
PL - Polonia 65
JO - Giordania 59
PT - Portogallo 59
BE - Belgio 56
SC - Seychelles 52
BD - Bangladesh 51
TH - Thailandia 49
GR - Grecia 48
PH - Filippine 48
PK - Pakistan 46
NG - Nigeria 44
MX - Messico 42
IR - Iran 41
AT - Austria 34
CL - Cile 33
IQ - Iraq 33
AU - Australia 32
TW - Taiwan 28
CO - Colombia 27
EC - Ecuador 27
LB - Libano 21
MY - Malesia 21
RO - Romania 19
SA - Arabia Saudita 19
PE - Perù 17
XK - ???statistics.table.value.countryCode.XK??? 15
RS - Serbia 14
UZ - Uzbekistan 13
NZ - Nuova Zelanda 11
PY - Paraguay 11
NP - Nepal 10
AE - Emirati Arabi Uniti 8
EU - Europa 8
IL - Israele 8
LT - Lituania 8
CZ - Repubblica Ceca 7
KE - Kenya 7
SK - Slovacchia (Repubblica Slovacca) 7
VE - Venezuela 7
EG - Egitto 6
MA - Marocco 6
NO - Norvegia 6
GH - Ghana 5
HR - Croazia 5
HU - Ungheria 5
ME - Montenegro 5
PS - Palestinian Territory 5
AZ - Azerbaigian 4
DK - Danimarca 4
KZ - Kazakistan 4
LV - Lettonia 4
MK - Macedonia 4
SN - Senegal 4
BO - Bolivia 3
BZ - Belize 3
CY - Cipro 3
DZ - Algeria 3
ET - Etiopia 3
LK - Sri Lanka 3
OM - Oman 3
PA - Panama 3
AL - Albania 2
AM - Armenia 2
BH - Bahrain 2
CW - ???statistics.table.value.countryCode.CW??? 2
HN - Honduras 2
LY - Libia 2
MG - Madagascar 2
PR - Porto Rico 2
SV - El Salvador 2
Totale 29.347
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Città #
Southend 1.942
Singapore 1.736
Ashburn 1.081
Fairfield 643
Chandler 611
Santa Clara 583
Hefei 572
Hong Kong 537
San Jose 505
Ho Chi Minh City 407
Ann Arbor 367
Wilmington 357
Hanoi 354
Beijing 353
Princeton 343
Dong Ket 323
Woodbridge 310
Bologna 299
Houston 286
Seattle 281
Boardman 251
Dublin 247
Seoul 245
Cambridge 208
Lauterbourg 193
Jacksonville 177
Lomé 176
Turin 172
Abidjan 169
Nanjing 155
Council Bluffs 154
Los Angeles 146
Tokyo 144
Milan 141
Westminster 137
New York 130
Dallas 128
Guangzhou 126
Berlin 123
Padova 122
Jinan 109
Sofia 101
Bern 93
Cesena 90
Helsinki 88
Parma 82
Shenyang 82
Rome 81
Redondo Beach 80
Buffalo 77
Dearborn 75
Forlì 71
Zhengzhou 67
Shanghai 66
Medford 63
Saint Petersburg 63
Changsha 62
Amman 57
Verona 57
Bengaluru 55
Frankfurt am Main 54
Washington 54
Da Nang 53
Haiphong 50
Hebei 50
Redwood City 49
San Diego 49
Tianjin 49
Hangzhou 48
Brussels 47
Munich 47
Rimini 43
The Dalles 41
Jakarta 40
Redmond 40
Nanchang 39
Des Moines 37
Florence 37
London 37
Hyderabad 36
Basingstoke 35
Johannesburg 35
Mülheim 35
Shenzhen 35
Mahé 34
São Paulo 32
Jiaxing 31
Phoenix 31
Fremont 29
Chicago 27
Lappeenranta 27
Naples 27
Paris 27
Athens 26
Norwalk 25
Amsterdam 24
Ningbo 24
Nuremberg 24
Ravenna 24
Taiyuan 24
Totale 18.229
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Nome #
Chemical composition and sensory evaluation of wines produced with different Moscato varieties 496
The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review 443
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines 297
Beneficial effects of bunch-zone late defoliations and shoot positioning on berry composition and colour components of wines undergoing aging in an organically-managed and rainfed Sangiovese vineyard 264
Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines 257
Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins. 252
Dealcoholized Wine: A Scoping Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits 249
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 249
Analytical profiling of food-grade extracts from grape ( Vitis vinifera sp.) seeds and skins, green tea ( Camellia sinensis ) leaves and Limousin oak ( Quercus robur ) heartwood using MALDI-TOF-MS, ICP-MS and spectrophotometric methods 249
Silicio, alleato in vigneto per migliorare la qualità dell'uva 239
Antioxidant activity of commercial food grade tannins exemplified in a wine model 236
Albana di Romagna: aspetti enologici e sensoriali 233
Evaluation of Soil and Canopy Management Strategies in Highly Sustainable Viticultural Systems.. 233
Effetti della degemmazione basale sulla produttività dei ceppi e sulla qualità dell'uva e del vino nella cv Albana 228
Enzimi pectolitici per estrarre composti fenolici dalle vinacce 226
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 225
Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems 220
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 215
Climate change trends, grape production, and potential alcohol concentration in wine from the "Romagna Sangiovese" appellation area (Italy) 210
Analysis of mechanical properties of cork stoppers and synthetic closures for wine bottling 209
Future climatic suitability of the Emilia-Romagna (Italy) region for grape production 204
Sistema, metodo e dispositivo per la rilevazione di tannini in un liquido 200
Characterization of Uva Longanesi red wine by selected parameters related to astringency 198
Chemical and sensory characterisation of Sangiovese red wines: comparison between biodynamic and organic management 197
Dispositivo per la stabilizzazione del vino ed altre bevande vegetali e relativo procedimento di stabilizzazione 196
Characterisation of Colour Components and Polymeric Pigments of Commercial Red Wines by Using Selected UV-Vis Spectrophotometric Methods 190
Climatic shifts in high quality wine production areas, Emilia Romagna, Italy, 1961-2015 186
Saccharomyces eubayanus potential in winemaking field. 184
Attenuated Total Reflection Mid-Infrared (ATR-MIR) spectroscopy and chemometrics for the identification and classification of commercial tannins. 182
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains 182
Fast Analysis of Total Polyphenol Content and Antioxidant Activity in Wines and Oenological Tannins Using a Flow Injection System with Tandem Diode Array and Electrochemical Detections 181
Rapid optical method for procyanidins estimation in red wines 181
Rapid assessment of red wine compositional parameters by means of a new Waveguide Vector Spectrometer 180
Evaluation of physicochemical characteristics, color and volatile profile of low alcohol beverage based on concentrated white wine produced by NF and RO membranes 179
Glyphosate impacts on polyphenolic composition in grapevine (Vitis vinifera L.) berries and wine 179
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 179
Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study 178
Evaluating membrane behavior to ethanol-water mixtures and wine: a comparative investigation 176
Device for stabilizing wine and other vegetable beverages and the related stabilizing method 176
Fingerprint of enological tannins by multiple techniques approach 174
Characterization of sugarbeet (Beta vulgaris, L.) protein" 171
Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi Wines 169
Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures 168
System, method and device for detecting tannins in a liquid 168
Rapid analysis of ascorbic and isoascorbic acids in fruit juice by capillary electrophoresis 166
Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting 166
Nuovo dispositivo per la stabilizzazione in flusso continuo dei vini bianchi 166
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency 165
Analisi FTIR di vini portoghesi 165
Effect of co-inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland 165
Physiological and Enological Implications of Postveraison Trimming in an Organically-Managed Vineyard (cv. Sangiovese) 165
Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity 164
A new device for protein stabilisation of white wines throughout a continous flow system 164
Caratterizzazione di tappi in sughero e tappi sintetici utilizzati per l’imbottigliamento del vino 164
Rapid screening method to assess tannin antioxidant activity in food-grade botanical extract 164
Application of infrared spectroscopy for the prediction of color components of red wines 163
Application of Infrared Spectroscopy to Grape and Wine Analysis 163
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 163
Exploring tannins content and reactivity in red wines by means of an innovative and rapid optical method 162
Preliminari prove del naso elettronico per l'analisi della qualità sensoriale delle albicocche 161
Saccharomyces Eubayanus potential in winemaking field 161
Treatment of grape juice by osmotic distillation 160
Chemical profile and antioxidant activity of sage herbal dust extracts obtained by supercritical fluid extraction 160
The effect of bentonite fining on the volatile and non-volatile profile of Italian white wines 159
Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines 158
Oenological tannins: a review 158
White wine dealcoholization by osmotic distillation: An experimental study and impact on key quality parameters 157
Monitoring peroxides generation during model wine fermentation by FOX-1 assay 156
Metodi di analisi del colore dei vini rossi: antociani, pigmenti polimerici e copigmentazione. 156
Characterisation of Italian apricot commercial juices by high–performance liquid chromatography analysis and multivariate analysis 155
Chemical composition and sensory evaluation of wines produced with different Moscato varieties. 154
Aromatic Characterization of Sparkling Moscato Wines from Farroupilha (RSBRasil) and Asti (Italy) 153
Cyclic voltammetry for authentication and compositional profiling of oenological tannins 153
Metodo ottico per la determinazione rapida del contenuto di tannini nei vini rossi 153
Packaging of Wine in Aluminum Cans – A Review 152
Survey of Patulin contamination in apple juices from organic and conventional agriculture 152
Caratterizzazione di succhi di albicocca mediante HPLC ed analisi multivariata. 152
Analisi della Vitamina C in succhi di frutta tramite elettroforesi capillare 152
Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry 151
Metodo ottico per la determinazione rapida del contenuto di tannini nei vini rossi 151
Enhancing Ethanol Removal from Wine: A Comparative Study of Reverse Osmosis, Nanofiltration and Osmotic Distillation 150
Capire i gusti dei consumatori attraverso l'analisi sensoriale 150
Bio e biodinamico: un test sulle uve Sangiovese 150
Application of different techniques on stone fruit (Prunus spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties 150
New device for protein stabilisation of white wines throughout a continuous flow system 149
Le tecniche colturali rispettose dell'ambiente 149
DROPLET EVAPORATION METHOD AS AN APPROACH TO QUALITY ANALYSIS OF ORGANIC AND BIODYNAMIC WINE SAMPLES FROM A LONG-TERM ITALIAN FIELD TRIAL 149
Microwave-assisted extraction and membrane-based separation of biophenols from red wine lees 149
Portable photometer for procyanidins quantitation in red wine 148
Prediction of total antioxidant capacity of red wine by Fourier transform infrared spectroscopy 147
Qualitative discrimination between organic and biodynamic Sangiovese red wines using droplet evaporation approach 147
Il ruolo dell’ossigeno nel vino. 147
Recovery of phenolic compounds from red grape pomace extract through nanofiltration membranes 147
Innovative method for the direct measurement of tannins in red wines 147
The effect of ethanol, SO2, and transition metals on browning kinetics in low‐ and no‐alcohol model wine 146
Determination of grape quality at harvest using Fourier transform mid-infrared spectroscopy and multivariate analysis. 146
Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by midinfrared spectroscopy 146
Marzemino in Romagna: storicità e potenzialità enologiche 145
Nuovi metodi di analisi dei polisaccaridi nei vini 145
Impact of exogenous tannin additions on wine chemistry and wine sensory character 145
Totale 18.289
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Categoria #
all - tutte 79.002
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 79.002
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.048 0 0 0 0 0 0 0 0 0 172 141 735
2021/20223.083 183 147 171 240 288 198 209 192 143 166 621 525
2022/20233.675 331 486 189 373 238 224 207 196 614 117 348 352
2023/20241.673 67 178 146 82 143 409 107 71 74 139 124 133
2024/20255.009 174 583 452 350 892 276 503 185 142 272 293 887
2025/20269.150 655 1.029 932 659 1.185 573 1.093 463 1.831 730 0 0
Totale 30.135